Classic Pad Thai

Honestly, I have tried countless versions of this staple Thai dish, and I never really found one version that was as good as my favourite Thai restaurants.

Most recently, I made spaghetti squash pad thai, which was unreal. I highly recommend it, especially if you’re a recovering noodle addict like me.

Anyway, you name a pad thai recipe, and I’ve probably tried it. I’ve even experimented with the sauces and packages from the grocery store. I made a good one last year for Jumbo’s birthday dinner, but decided to try a different one in an effort to finally get it just right.

(Hilariously enough, this version was also made for Jumbo’s birthday – one year later!)

Put a kettle on to boil. Place rice noodles in a large bowl and pour boiling water over them. Let sit until soft, then drain and set aside. In a small bowl, mix chili sauce, fish sauce, lime juice, 1/2 cup water and samba oelek. In a large frying pan, heat half the oil and fry garlic and onion until soft. Add sauce mixture and bring to a boil. Stir in egg and cook until sauce is slightly thickened. Add noodles, tofu, bean sprouts (it will seem like a lot but it's really not) and green onions. Toss and fry for a few minutes. Transfer to a large serving bowl and top with cilantro, peanuts, more bean sprouts, and lime wedges.